Pear Cake

[Carolyn]

This was one of my mother's favorite recipes, and I always equate it with fall, when the fresh pears are hitting the markets.

Butter a 9-inch square pan.

Sift together:

2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix in:

2 cups brown sugar (or 2 cups brun farin with 2-3 tablespoons of dark syrup mixed in)

Cut into this mixture:

1/2 cup butter

Take 1/2 of this mixture and press it into the bottom of the greased pan, to form a crust.

Peel, core and slice thinly 2 fresh pears. Arrange the slices evenly on top of the crumb mixture.

In a medium bowl, mix together:

1 cup of sour cream or creme fraiche
1 teaspoon of baking soda (bikarbonat)

Mix in remaining 1/2 crumb mixture along with one beaten egg. Pour over the pears and make for 40-45 minutes at 350 degrees.

Whip 1 cup of whipping cream to firm peaks, fold in 1/2 cup finely chopped nuts (walnuts, hazelnuts, pecans).

Cut the cake into squares while still warm and serve topped with the whipped cream.

[Elise]

Ooh, Carolyn

That looks like a good one - will have to try that as soon as I have some pears!

Thanks for sharing

[Natooke]

Have you used the long green (hard) pears for this Carolyn? or the yellow fat ones ... which I prefur.

[Carolyn]

You can use any pear you prefer, preferrably a sweet one. And if they're hard, sit them on the table for a few days. Pears are picked hard and will continue to ripen off the tree.